Thermal and rheological properties of potato acetylated starch oxidized at different levels
Sławomir Pietrzyk
slawomir.pietrzyk@urk.edu.plKatedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie (Poland)
Lesław Juszczak
Katedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie (Poland)
Teresa Fortuna
Katedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie (Poland)
Małgorzata Bączkowicz
Katedra Technologii Gastronomicznej i Konsumpcji, Uniwersytet Rolniczy w Krakowie (Poland)
Abstract
The objective of work was to determine the thermal and rheological properties of potato acetylated starch oxidized at different levels. Potato starch was oxidized by sodium hypochlorite at four levels, and then acetylated using acetic anhydride. To assess the effectiveness of the oxidation and acetylation processes, the carboxyl and acetyl groups, respectively, were determined in the modified starches. The starches were also examined for the thermodynamic characteristics of gelatinization by DSC, pasting characteristics by RVA and the flow curves of starch pastes. The results showed that oxidation level influences the effectiveness of starch acetylation. Starches having more carboxyl groups oxidized at III and IV level were less susceptible to acetylation then the starch oxidized at I and II level. Moreover, modification of oxidized starch has reduced the onset temperature (To) and the maximum gelatinization temperature (Tp) and the enthalpy (ΔH) of all modified starches except acetylated starch oxidized at the II level, where the enthalpy increased. Pastes of acetylated oxidized starch were characterized by different rheological properties which were dependent on an earlier oxidation.
Supporting Agencies
Keywords:
starch, oxidation, acetylation, rheological propertiesReferences
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Authors
Sławomir Pietrzykslawomir.pietrzyk@urk.edu.pl
Katedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie Poland
Authors
Lesław JuszczakKatedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie Poland
Authors
Teresa FortunaKatedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie Poland
Authors
Małgorzata BączkowiczKatedra Technologii Gastronomicznej i Konsumpcji, Uniwersytet Rolniczy w Krakowie Poland
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